Liz is doing a chicken with dumpling dish for dinner this evening in the Le Creuset Dutch Oven. The last instruction says to broil for a minute or two to brown the dumplings. Is this OK for the Dutch Oven? I think so but why not ask here?

I believe that LC advises against high heat, but to use medium high heat and let the pot do the work.

"Cooking heats

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick."